Pork Carnitas

I've been thinking about making pork carnitas for awhile, since the local Mexican restaurant no longer offers them. I mashed a couple of recipes together to make this one.

 

Ingredients:

• ~2.5 pounds pork loin (or boneless pork butt or shoulder)
• 2 tablespoons vegetable oil (-- use only 1 tablespoon for pork butt or shoulder)
• 1.5 teaspoons salt
• 1/2 teaspoon pepper
• 2 teaspoons dried oregano 
• 1 teaspoon powdered garlic
• 1 teaspoon ground cumin
• 1/2 large Vidalia onion , cut into rough dices
• 3 tangerines, zested then sliced in half
  (or 1 large orange)
• 4 ounces green chilis
  (or 1 jalapeno, seeded and ribs removed, chopped)
• 1/2 cup orange juice
• 1 lime , juiced

Instructions:

1. Slice the pork loin into about 2 inch thick slices. 
2. Mix the salt, pepper, spices, and orange zest with olive oil and rub all over pork. 
3. Place the pork in a slow cooker and top with the onion and green chilis. 
4. Squeeze the tangerines over the port, and place the halves on top. 
5. Add 1/2 cup of orange juice.
6. Cover and cook on low for 6 to 8 hours or on high 5 - 6 hours.
7. Once the meat is tender, spread meat on a lightly greased half sheet pan.
   (Smash down meat a bit to pull it apart.)
8. Drizzle 1 cup of the sauce on top of the meat, and broil for 3-5 minutes to form a little crust.
9. Sprinkle with lime juice and serve with the remaining sauce.

Carole's Notes:

We liked this! Mom and I liked the crunchy parts, but Doug could skip the broiling step.
We served it on flour tortillas with some guacamole and the pickled onions.

The recipe is adapted from several recipes, including: https://www.foodnetwork.com/recipes/melissa-darabian/pork-carnitas-recipe-1925103 and https://www.dinneratthezoo.com/make-ahead-carnitas/ and https://cafedelites.com/pork-carnitas-mexican-slow-cooked-pulled-pork/